Have you got a recipe for Rook Pie?

Question

I have got one, but I wondered if it was the same one?

Answer 1

Here you go.

Rook Pie


6 rooks pepper and salt
3 hard boiled eggs ½ lb of rough puff pastry
1 pint warm water 1 oz butter
1 lb steak ½ oz of Cox's instant powdered
1 oz flour gelatine

Wash rooks well, taking care to remove the livers and backbones. Cut into neat joints and the steak into pieces, toss in flour, pepper and salt. Fry the rooks in hot butter and put onto plate, brown the steak, add warm water and simmer 1 hour. Put the rooks into the mixture and simmer for 1 hour longer. Boil eggs, remove shells and cut into quarters. Put the rooks, meat and eggs into a pie dish, pour gravy over gelatine and stir till dissolved. Pour over rooks and when cold, cover with pastry, decorate, brush with a beaten egg and bake ½ an hour. Pour in the gravy and serve cold. If using oven with automatic control, set at No8 or letter H

Answer 2

Rook Pie

Answer 3

Ingredients :
Several rooks (like crows, only smaller)
Water
Milk
Salt and pepper
Streaky bacon
Single cream
Readymade puff pastry
1 Egg

Method

1. Pluck, clean and skin the rooks
2. Cut them up, keeping only the breast fillets and legs
3. Soak overnight in salted milk and water
4. Lay strips of bacon along the sides and bottom of a pie dish
5. Fill the dish with layers of rooks and bacon, seasoning as you go
6. Add 2oz cream plus more milk to just cover
7. Top with rolled puff pastry lid, seal and brush with egg
8. Bake in a medium hot oven for 1.5 hours




Breast and thigh meat of 6 to 8 young rooks
Milk
1 bay leaf
Thyme and parsley sprigs
1 tbsp olive oil
1 onion, chopped
1 tbsp flour
1 piece of thin steak or beef
6 rashers streaky bacon
1/2 pint good beef stock
8oz shortcrust pastry
1 egg, beaten

Method

As only the breast and top part of the thighs of rooks are edible, and the back and skin meat is bitter and black, the birds must be skinned and carefully sorted before cooking. Wash the breast and thigh meat thorougly, and soak overnight in milk with the bay leaf, thyme and parsley. Heat the olive oil in a frying pan and sweat the onion until soft but not coloured. Add all the meat and brown quickly, Stir in the flour to absorb all the tasty juices, and season well. Butter a 2-pint pie dish and lay the piece of beef at the bottom. Spoon over the onion and rook meat, setting a pastry funnel in the centre. Cut the bacon into thin strips and weave them into a lattice over the birds. Pour over the stock. Roll out the pastry to a thickness of 1/4in, and place on the moistened rim of the pie dish. Scallop the edges and brush the pastry lightly with beaten egg. Bake the pie at 200°C and bake for a further 30 minutes or until the pie is golden

Answer 4

Rook Pie


6 rooks pepper and salt
3 hard boiled eggs ½ lb of rough puff pastry
1 pint warm water 1 oz butter
1 lb steak ½ oz of Cox's instant powdered
1 oz flour gelatine

Wash rooks well, taking care to remove the livers and backbones. Cut into neat joints and the steak into pieces, toss in flour, pepper and salt. Fry the rooks in hot butter and put onto plate, brown the steak, add warm water and simmer 1 hour. Put the rooks into the mixture and simmer for 1 hour longer. Boil eggs, remove shells and cut into quarters. Put the rooks, meat and eggs into a pie dish, pour gravy over gelatine and stir till dissolved. Pour over rooks and when cold, cover with pastry, decorate, brush with a beaten egg and bake ½ an hour. Pour in the gravy and serve cold. If using oven with automatic control, set at No8 or letter H

Answer 5

use only the breasts of the rooks, poach gently in chicken stock with chicken pieces and onion, when cooked transfer to a pie dish you have lined with shortcrust pastry and season to taste, thicken the poaching juices and add to pie cover with puff pastry and cook until golden brown.

Answer 6

Got one for crow pie, from an old country cook book.

Answer 7

no goto ask.com